Yellow Pea Soup with Chilis & Goat Cheese
Yield: 8 portions
|2 cups||500 mL||Dried Yellow Split Peas|
|4 cups||1 L||Water|
|1 cup||250 mL||Chicken Stock or Water|
|1 whole||Onion, chopped|
|1 cup||250 mL||Milk|
|½ cup||125 mL||35 % Whole Cream|
|3 tbsp||45 mL||Unsalted Butter|
|1 whole||Onion, Chopped|
|2 whole||Garlic Cloves, Chopped|
|1 tsp||5 mL||Chili Powder (add more for greater intensity)|
|¼ cup||60 mL||Goat Cheese (reserve 1tbsp for garnish)|
|to taste||Salt to taste Ground Black Pepper|
|garnish||Cilantro Leaves, Washed|
- Place peas, water, stock and the onion in a pot; bring to a boil and simmer over low heat, covered, for 30 minutes or until peas are tender.
- Place butter, remaining onion, garlic and chili pepper in a sauté pan; fry until golden brown.
- Place the peas and remaining liquid from the pot, milk, cream, sautéed mixture and salt and pepper into a processor. Blend until smooth and return to the saucepan and bring to a simmer. Season to taste with salt and black pepper.
- Place the soup into bowls and garnish with goat cheese, chili powder and cilantro. Please Note: Soup thickens as it sits. Add water or milk to thin out if needed until desired consistency.